HOMEMADE NUT MILK

We are big nut milk consumers. I use nut milk for everything: overnight oats, cookies, cakes, eggs, smoothies, pies.. However I always make sure I buy the “purest” one which can be sometimes a real challenge. How come do we find so many ingredients on nut milk labels? I really hate these brands where it’s mostly sugar and additives so I stay away from them.

My favorite brand by far is The New Barn. It’s the closest almond milk I found that taste like real almonds. I use it for my lattes and cereals bowls. Otherwise I buy a less expensive one that I use for cooking.

I wanted to give a try to homemade milk and decided to start with a mix of cashews and almonds to get a beautiful white color.

Basically you can make nut milk with every nuts but they are not all equal. Cashews, macadamias, hazelnuts and almonds are the best options. Walnuts, peanut and pecan are a bit bitter..

Don’t buy inexpensive roasted nuts for your homemade milk. Raw, organic nuts are THE only way to go and make sure they are unseasoned: unsalted, and unsugared.

TIPS: To keep the nuts fresh, you can store them in glass jars and keep them in the fridge or even in the freezer.

For this recipe, you’ll need a powerful food processor like the vitamix one. Otherwise you risk to burn the motor of your machine. I also don’t use a milk bag because I find the chunks so yummy. Your choice to use one or not.
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First, start by soaking the nuts overnight. It will give them a creamy texture. This step is mandatory for a delicious nut milk.

After processing (instruction below), you’ll need to flavor your milk. You can either make it sweet like I did with honey or also add vanilla beans. You can also add a pinch of salt if you want to use it for savory cooking purposes.

Keep your nut milk in the fridge for 3-5 days max. Since nut milks contain no lactose, they make a perfect substitute for dairy milk for those suffering with belly gut issues and lactose intolerance.

Feel free to swap milk in any recipe for this alternative one. It can almost always be used in a one-to-one ratio in recipes calling for dairy milk.

That’s actually what we did with Liz from Kosher Like Me in the very springy quinoa recipe we made during a fun afternoon together. Her original recipe had a dressing with buttermilk but we switch for this homemade nut milk. Delish!

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!

Good for you! I absolutely love making my own nut milk. Isn’t it so empowering?! 🙂 I make cashew milk often because it’s so easy and doesn’t require long soaking or filtering, but I also make almond milk and other nut milks too. Our imagination is the limit! I also use nut milks in all of my baking. I started because my husband can’t have dairy, but now I love it!

It truly amazes me how easy this is! I’ve always wanted to try making my own nut milk, but I always figured it would be a taxing — or just really long — process. I also thought it would take way more nuts, making it a big of a pricey recipe, but 1 cup of nuts amounting to 4 cups of nut milk? That’s ah-mazing!

I felt so energized when I broke my fast tonight with nut milk. The combined taste of cashews and almonds was really good and the texture was silky smooth which I liked very much.. It is such an easy recipe that I could make it in no time.

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About Me

Hi there! Welcome on My Organic Diary!
I am Kelly, French foodie who believes food is medicine. As a Holistic Private chef and Health Coach, I am happy to share with you amazing and easy everyday clean eating recipes to eat healthily and happily but… the French way…